Title: Burgundy bean stew
 Categories: Meat
      Yield: 8 Servings
 
      1 lb Bacon
      3 cn (21-oz) kidney beans;
           -drained, reserve 1 cup
           -liquid
      1 c  Chopped onion
      1 c  Chopped green pepper
      1 cn (8-oz) tomato sauce
      1 c  Burgundy or other dry red
           -wine
      1 tb Brown sugar
      1 ts Horseradish
           Bermuda onion rings
 
  Fry bacon over medium heat until crisp; drain. Heat oven to 350. Layer
  beans, bacon, onion & green pepper in ungreased 3-qt casserole.
  Crumble bacon & mix with reserved bean liquid & remaining ingredients
  except onion rings; pour over bean mixture. Top with onion rings.
  Cover & bake 1 hour. Serves 8. Use precooked canned beans or the
  quick-soak dry beans.
  
  MRS WESLEY (LINDA) HAMM
  
  From the , Fort Bliss Officers Wives
  Club, Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,